White Bean Chili

Apparently I had a bad link on my meal plan for White Bean chili.  I mentioned I’d share the recipe later this week, then linked to a chicken noodle soup.  I really ought to edit my posts better!

Anyway-I’ll head back and fix that link to point here.  One side note:  I have a tendency to add corn starch to all my soups to make them super thick, but that is optional… and adding the orzo made it extra thick. In fact, you could probably eat this on a plate.  So, if you want to leave out the corn starch AND the rice or orzo, you would actually have a soupy chili. 

• 1 lb boneless, skinless chicken breasts, cut into cubes
• 1 onion, chopped
• 2 cloves garlic, pressed
• 1 TBL olive oil
• 2 cans white kidney beans or great northern beans, drained- rinsed.
• 2 cups chicken broth
• 4 ounce can chopped green chilies
• salt
• 1 tsp cumin
• 1 tsp oregano
• pepper
• 1/2 cup orzo or rice (optional)
• 1 cup light sour cream
• 1/2 cup low fat milk or half and half
• 1 TBL Corn starch mixed in 1 TBL COLD water (optional)

Cook chicken in large pot with olive oil until browned.  Then add onion and garlic and cook 2-3 more minutes.  Add beans, broth, chilies and seasonings.  Bring to a boil.  Continue to stir and add cornstarch and orzo or rice.  Return to a boil and simmer for 30 minutes.  Add milk and sour cream and stir until warmed through.

Erica is my creative child.  She made this cup, with a straw going through the nose of the cat,  and wanted me to share it with you.  She guarantee’s your kids will love it!

We have a tradition of eating chili on Halloween night, and this Chili is one of my favorites.